Saffron Rice

Ingredients

• ¼ teaspoon (a pinch) saffron, (ground (about 8-10 threads))
• ¼ cup (60ml) hot water
• 2 cups (390g) rice ((basmati is my go-to))
• 2 tablespoons (30ml) cooking oil ((olive oil is traditional))
• 1 small onion, (minced (yellow or white))
• 1 clove garlic, (minced)
• 3 cups (710ml) low-sodium chicken broth, (vegetable broth, or water)
• salt (to taste (adjust depending on the broth's sodium content))

Steps

1. 1

   Add hot water to the saffron and soak it for about 5 minutes.

2. 2

   Wash rice with cold water until it runs clear; it takes 3-4 washes. Drain while you proceed to the next step.

3. 3

   Add oil to a pan and sauté the onions for about 2 minutes. Add the garlic and sauté for another minute.

4. 4

   Add drained rice to the pan and stir until coated with the oil, onion, and garlic.

5. 5

   Pour in the saffron water and broth.

6. 6

   Stir and bring to a boil. Lower the heat, stir once more, cover, and simmer for 15 minutes.

7. 7

   Turn off the heat and let the rice rest covered for 10 minutes. Serve hot with your favorite protein and veggies.